You're going to need Huel to make it.

Mince Pies

Treat yourself this festive season with our Huel Mince Pies - these were a huge hit in our office.

Ingredients

For the filling

150g mixed dried fruit (roughly chopped)

1 unwaxed orange (zest only)

30ml apple juice (or brandy if preferred)

1 tsp lemon juice

15g soft brown sugar

1 tsp cinnamon

½ tsp mixed spice

½ tsp nutmeg

1 apple (peeled & grated)

For the pastry

300g plain flour

100g Vanilla Huel

200g dairy-free spread

20g icing sugar

50ml non-dairy milk (for brushing)

Instructions

Weigh all mincemeat ingredients into a large saucepan and mix all together. Heat for 20- 30 mins until sugar has melted and liquid has reduced slightly - mix will thicken further on cooling so be sure not to over-reduce!

Combine coconut oil and flour in a mixer until resembles breadcrumbs. Add sugar and pulse to combine. Add a little ice-cold water until pastry is just coming together. Tip onto a clean surface and pat into a dish shape. Wrap in clingfilm and chill for 30 mins.

Take out the fridge and cut off 1/3 to save for the topping. Roll out the rest to thickness of 0.5cm and use a cutter to cut out the bases. The mix should provide 18 bases.

Spoon in mincemeat and leave in the fridge while cutting the tops from the remaining 1/3 of pastry with a star cutter. Brush tops with a little milk.

Bake at 180c for 30 mins until the pastry is crisp and the tops are golden. Cool a little, then dust with a little icing sugar to serve.